Salad bowls: sushi, Mexican or mezze

Three quick and easy lunch or simple supper ideas: a salad bowl stuffed with nutritious, filling, feel good REAL FOOD!

1) Sushi style

Microwave pack of brown rice, cooked (leftover) salmon or smoked salmon, edamame beans (keep a bag in the freezer), grated carrot, cucumber, avocado, spring onions.

Carrot & ginger dressing (carrots, onion, fresh ginger, miso paste, rice vinegar (or white wine vinegar), honey, sesame oil, olive oil: measurements here)

2) Mexican style 

Microwave pack of brown rice or quinoa, black beans (can), lettuce or finely sliced cabbage, radishes, red pepper, coriander leaves, avocado, feta.

Green goddess dressing (greek yogurt, coriander, spring onions, lime juice, jalapeños, olive oil, honey: measurements here)

Scoop up with home made tortilla chips – cut up wholemeal seeded tortillas, brush both sides lightly with olive oil and sprinkle with spices: cumin, paprika, coriander, chilli powder, whatever you have and like! Lay in a single layer on a baking tray and bake in 180 oven for about 8-12 minutes, turning them over half way. You want them to go a bit darker and crisp up. You can take them out and let cool a bit to see if crispy enough and if not put them back in for another few minutes.

3) Mezze style

Quinoa, grilled veggies (peppers, courgettes, carrots), chick peas, olives, rocket, feta cheese, flat leaf parsley.

Tahini dressing (tahini, garlic, yogurt, lemon juice, olive oil: measurements and method here)

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